Sweet Potatoes With Mustard Sauce

5.0(325)

Perfumed with fresh thyme sprigs and served with a piquant mustard-sour cream dressing, these baked sweet potatoes hit all the right notes – sweet and velvet fleshed, pleasantly tangy, and herbal. You can stir the sauce together several hours or even the day before, and leftovers will keep in the fridge for up to 3 days. Other herbs – rosemary, tarragon, sage – can fill in for thyme. (To make this recipe vegan, try substituting coconut yogurt or 1/4 cup olive oil for the sour cream.)

by Melissa Clark

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Easy, Side Dish

Servings

4 servings

Total time

1h 20m

Calories / serving

239 kcal

Ingredients (6)

serves

2 pounds sweet potatoes (2 large or 4 small potatoes)
1 small bunch of thyme sprigs
1/3 cup sour cream or Greek yogurtyogurt
1 tablespoon whole-grain mustardmustard
1/2 teaspoon chopped thyme leavesthyme
1/2 teaspoon minced garlicgarlic

Instructions (2 steps)

01Heat oven to 425 degrees. Cut potatoes into 1-inch-thick slices. Reassemble slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin, roasting pan or directly on oven rack (seam side up).
02Bake potatoes until very tender, 60 to 75 minutes. Meanwhile, combine sour cream, mustard, thyme and garlic in a small bowl. Serve potatoes dolloped with mustard sauce.

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Rich recipe — supports nutrition-aware planning.